Lincolnshire duck breast
METHOD
Melt the butter in a pan, add the shallot and garlic, cook on medium for 2 minutes. Add the celeriac and cook for 2 minutes, wet with the white wine, reduce for 3 minutes. Add the stock and cream, cook for 15 minutes, season with salt and pepper.
Pass the mixture in a blender and puree until smooth.
Place all the ingredients for the crème fraîche in a bowl and mix well, refrigerate until needed.
Separate the duck breast from the skin, season with salt and ginger. Heat a nonstick pan, add the skin with a little butter and cook for 1 minute. Discard the skin and add the breast, cook for 1 minute on medium heat, turn and cook for 1 minute. Reduce the heat and cook for a further 2 minutes each side.
Set aside to rest covered with aluminium foil.
Cut the blackberries in half, place in a bowl, cut the apples in fine strips leaving the skin on and mix with the berries and lemon juice – season lightly.
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Win one of 2 Family tickets for up to 2 adults and 3 children to this year’s Lincolnshire Show!![]()
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Lincolnshire Show returns for what promises to be a wonderful two days of family fun and celebration of our great county. Now in its 140th year and organised by the Lincolnshire Agricultural Society, the Lincolnshire Show has grown to become one of the county’s flagship annual events. Attracting over 60,000 visitors across two days, this year’s event held on 18th and 19th June promises an action-packed line-up. Lincolnshire Life has 2 family tickets to be won.![]()
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Closing date for entries: Thursday June 12th 2025. Winners will be notified by email by June 16th 2025.![]()
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Visit www.lincolnshirelife.co.uk/leisure/win-one-of-2-family-tickets-for-up-to-2-adults-and-3-children-... to enter today!
